Turkey Pan Roast with Vegetables (Print Version)
Juicy turkey thighs roasted with root vegetables in one pan. A hearty, easy weeknight dinner perfect for families.
# What You'll Need:
→ Turkey
01 - 4 turkey thighs (about 2.6 lbs), bone-in, skin-on
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1 teaspoon garlic powder
→ Vegetables
08 - 3 large carrots, peeled and cut into 1-inch pieces
09 - 2 large parsnips, peeled and cut into 1-inch pieces
10 - 2 medium red onions, cut into wedges
11 - 3 medium potatoes, cut into 1-inch chunks
12 - 2 celery stalks, sliced
13 - 4 garlic cloves, smashed
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Roasting
17 - 1/2 cup chicken or turkey broth
18 - 2 tablespoons fresh parsley, chopped
# How to Cook:
01 - Preheat oven to 400°F.
02 - In a small bowl, combine 2 tablespoons olive oil, salt, pepper, thyme, rosemary, and garlic powder. Rub this mixture thoroughly over the turkey thighs.
03 - In a large roasting pan, toss the carrots, parsnips, red onions, potatoes, celery, and smashed garlic with 2 tablespoons olive oil, salt, and pepper. Spread vegetables in an even layer.
04 - Nestle the seasoned turkey thighs on top of the vegetables. Pour the broth into the pan around the turkey.
05 - Roast uncovered for 1 hour 15 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender.
06 - If desired, broil for an additional 2-3 minutes for crispier skin.
07 - Remove from oven and let rest 5 minutes. Garnish with chopped parsley before serving.
# Expert Advice:
01 -
- The vegetables absorb all those wonderful turkey juices, transforming ordinary carrots and potatoes into something magical that youll find yourself picking at even after dinner is over.
- Its like having Thanksgiving dinner without waiting all day, perfect for when youre craving comfort food but dont have hours to spend in the kitchen.
02 -
- The vegetables on the edges will cook faster than those in the center, so tuck the smaller pieces toward the middle for more even cooking.
- Adding the broth around rather than over the turkey makes all the difference between crispy skin and soggy skin a discovery that completely changed this dish for me.
03 -
- For the most spectacular crispy skin, pat the turkey thighs completely dry with paper towels before applying the herb rub no matter how much of a hurry youre in.
- The best roasting pans for this recipe have low sides that allow air to circulate around the turkey, creating that beautiful all-over browning that makes everyone reach for seconds.